ASIAN COCONUT PUDDING RECIPES

CHINESE COCONUT PUDDING RECIPE | ALLRECIPES

Chinese Coconut Pudding Recipe | Allrecipes image

Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder.

Provided by YI-FUN HSUEH

Categories World Cuisine Asian Chinese

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unflavored gelatin
1?? cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites

Steps:

Lightly grease a 1-quart mold.
In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

Nutrition Facts : Calories 125.5 calories, CarbohydrateContent 26.8 g, CholesterolContent 5.1 mg, FatContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 0.8 g, SodiumContent 32.4 mg, SugarContent 26.8 g

THAI COCONUT PUDDING/ CUSTARD RECIPE - FOOD.COM

Thai Coconut Pudding/ Custard Recipe - Food.com image

Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1/2 tablespoon all-purpose flour
1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence
1/4 cup fresh grated coconut (optional)
5 tablespoons brown sugar
1/2 cup coconut milk
mint leaf, for garnish
icing sugar, for garnish
fresh fruit, cut into chunks or slices to serve
butter, for greasing dish

Steps:

Grease one baking dish or 3 individual ramekins with butter.
Preheat oven to 260°C.
Beat eggs and sugar well till it thickens.
Add essence and coconut milk.
Beat again.
Mix in grated coconut.
I have to add here that I think you should use only fresh coconut for the best result.
Mix well.
Pour into baking dish.
Place dish in a baking tray filled halfway with hot water.
Bake for 35 mins or till the top is brown and a tester comes out clean.
Chill and serve overturned in a plate or in the ramekins.
Dusted with icing sugar.
Served with any fruit (mango is wonderful) and garnish with the mint.

Nutrition Facts : Calories 215.8, FatContent 11.2, SaturatedFatContent 8.2, CholesterolContent 124, SodiumContent 58.8, CarbohydrateContent 24.9, FiberContent 0, SugarContent 22.5, ProteinContent 5.1

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